Description

Details

Just the facts

Made from the indigenous Black Iberian pig, the pata negra, related to the wild boar

Raised in pastures and oak groves in southern Spain

Vegetarian diet with acorns for distinctive flavor

Raised to two years of age, with a dressed weight of 300 lbs

Naturally air-cured in Spain for 2 years

No nitrites added

Boneless, ships ready to carve and serve

Shelf life of six months if kept refrigerated

Product of Spain

This ham is known as Jámon Ibérico in Spain, and is generally regarded as one of their most precious culinary traditions.

The indigenous Black Iberian pig, the pata negra, is related to the wild boar and bears more resemblance to that tusked hog than to our domesticated pigs.

The hogs are raised in pastures and oak groves in Southern Spain, where they fatten up on acorns from ancient oak trees. That’s the secret to the flavor and the delicious fat in this ham. It's a strong flavor, deep, porky and totally addictive.

Our Ibérico ham is crafted by fourth-generation maestro jamoneros - literally "masters of ham"- who oversee curing rooms at high altitudes in the fresh, clean air of the Rasillo de Cameros Mountains. Their techniques marry the best of tradition with the latest in technology.

The results speak for themselves.

Cooking & Serving

This Spanish-cured ham needs to be handled properly for the best experience. Be sure to trim the thick layer of yellow fat off before carving, but only in the area you are going to carve. This is a natural build-up that occurs in the long curing process as a barrier to the air, but it is bitter tasting, and not suitable for eating.

Use a long, flexible knife for slicing.

Cured ham is best served at room temperature, so bring up to room temperature before slicing and eating. If the surface looks dry, put olive oil on a cloth and place over the dry area.

Store Ibérico ham in the refrigerator, wrapped in plastic.

If you are using a deli-style slicer, it will be easiest to cut thin slices when the ham is cold. Bring it down to nearly freezing – but do not freeze it! – and run it through the mechanical slicer. Individual slices can be laid on wax paper and stored in a sealed plastic bag. You can also divide the ham into smaller pieces, to share with family and friends, or for your own use, to eat a little at a time.

When left alone and unsliced for a while, the ham may develop some salt residue on the surface, or mold. Simply cut away that surface area and the ham underneath will be safe and tasty to eat.

Recipes and Articles

Our Spanish Ham

Our Spanish hams are made by fourth-generation maestro jamoneros - literally "masters of ham" - who marry the best of tradition with the latest in technology.

They use rare-breed pork from Black Iberian and Mangalica hogs, which are raised humanely in pastures and oak groves. The hams are cured at high altitudes in the fresh, clean air of the Rasillo de Cameros Mountains in Spain, using nothing but salt and time.

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